I wish I would have been able to have access to this book when I was first diagnosed gluten-intollerant 18 months ago! It would have saved me tons of time in research and lots of trial and error cooking before I learned the ins and outs of gluten-free baking.
The first 30 pages is called, "The Basics" and it truely is! Be sure to reach this section before you begin, even if you don't try a single one of their recipes you'll benefit from the pantry section.
One thing to not is that this is not a comprehensive 'allergy-free' book. The recipes contain tree nuts, lots of tree nuts. They also us eggs and milk products in their recipes, however these two ingredients are easily substituted.
They do go into concise detail on the commonality that being sensitive to wheat has become, spelling out symptoms and reactions folks commonally get and the dangers of ignoring the possibility that you might be gluten-intollerant.
The best thing about their book is the explainations of the Diabetic connection. My own Endroctrinologist told me that Gluten-Intollerance/Celiac and Diabetes were sisters. When I told him of my diagnosis he couldn't write it on my chart fast enough. The authors go into detail to explain Glycemic Indea/Glycemic Load in a way that I could quickly grasp and understand.
The Gluten-Free, Sugar-Free pantry goes on to explain about different flour alternatives (including how to create your own flours), Sweeteners, the dangers of off the shelf Baking Powders, Butters and Oils, Eggs, Milk options and other igredients. Then it goes on to give you the low down on various tools and equipment you'll need to make your own gluten-free goodies and avoid the high cost and 'other ingredient' laden mass manufactured alternatives.
What I consider the best part of the book is the "Baking Methods" section where they explain the in's and out's of the differences and quirks in creating Gluten-Free baked creations. They even explain a bit on proper storage methods.
Peter Reinhart is a modern day legend in the baking world, he is known world-wide for his love of baking and expertise in technique, explanation and execution. Peter is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the co-founder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust & Crumb and The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year) and the 2008 James Beard Award-winning Peter Reinhart’s Whole Grain Breads. To Peter Reinhart, baking is a way of life, a spiritual experience and a continuing journey into new frontiers of ingredients and techniques.
Denene Wallace is a Type 2 diabetic and diagnosed with gluten-intolerance. Denene starting creating “alternative flour” gluten-free breads and baked goods, but was not satisfied with the results. She founded Proseed Flour, a business specializing in the production of high-protein/low-carb, gluten-free flour. Teaming up with Peter Reinhart and creating and using these recipes in her own diet has literally changed her life and the management of her gluten-intolerance and diabetes.
Denene states, “Believe me when I say this cookbook will help change your life. These recipes changed my life. I started creating “alternative bread” recipes several years ago after I was diagnosed with Type 2. I went through many many months of frustration because I did not have food that satisfied me. You don’t have to do that. Now you have a tool (this cookbook) that will help you make the transition easier into a low-carb lifestyle. This cookbook is not a diet. We are not sacrificing anything. These recipes taste and satisfy every bit as much as their carb-filled white flour counterparts. They are easy to prepare. My A1C dropped to normal in just a few months. I went from 5 insulin shots a day to zero. I keep my blood glucose in the normal range by eating the recipes you are about to read. Eat Well….Denene Wallace.”
Because I had a tea party scheduled I tried the Thumbprint Jam Cookies.\
THUMBPRINT JAM COOKIES2 1/2 cups almond flour
1 cup coconut flour
1 1/2 cups Splenda or Etevia Extract in the raw or 3/4 cup New Roots Stevia Sugar
1 1/2 teaspooon baking powder
1/2 teaspoon salt
3 eggs
1/2 cup salted butter
4 teaspoons vanilla extract
About 6 tablespoons sugar-free jelly or jam
Position 2 oven racks in the middle of the oven. Preheat the overn to 350 degrees. Lightly mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then lightly mist the surfaces with spray oil.
In a medium bowl, combine the almond flour, coconut flour, sweetener, baking powder, and salt and whisk until well mixed. Ina a large bowl, whisk the eggs, butter, and vanilla together. Add the flour miture and sitr with a large spoon for 1-2 minutes to make a stiff, playdough-like dough.
To form each cookie, scoop out 1 heaping tablespoon of dough and, using oiled hands, roll it into a ball, then press it gently between your palms to flatten it slightly. Place the cookies on the prepared pans, spacing them 3 inches apart. Press your thumb into the center of each cookie to make an indentation. Spoon 1/2 teaspoon of the jelly into each indentation.
Bake for 8 minutes, then rotate the pans and switch racks and bake for 8-10 minutes, until golden and firm to the touch.
Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes before serving to allow the jam to cool.
DISCLAIMER: Disclaimer: Jean Slocum is an independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Jean Slocum or provided for review and all reviews are unbiased regardless of how the item was obtained. The book “The Joy of Gluten-Free, Sugar-Free Baking” was sent to me by the publisher for review. I subsequently offered it to my readers and paid the shipping costs to ship the book to the winner.
The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene WallaceProduct Details
ISBN-13: 9781607741169
Publisher: Ten Speed Press
Publication date: 8/14/2012
Pages: 224
Product dimensions: 8.34 (w) x 10.12 (h) x 0.89 (d)
CONCLUSIONS: This book is full of great information for the beginning Gluten-Free cook. All the recipes contain nut flours in combination with Coconut and some seed flours. The co-author Denene Wallace indicates that she has developed a 'seed based' flour blend alternative but does not use it in these recipes. If you do not like Almond and other tree nut flours, you will not enjoy these recipes.
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